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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 3 slices thick-cut applewood smoked bacon
- 3 tablespoons rendered bacon drippings, reserved
- 3 large shallots, sliced into strips
- 3 garlic cloves, thinly sliced into chips
- 1/4 teaspoon red pepper flakes (optional)
- 1 Bunch Rainbow Chard, stems removed and chopped, leaves cut into 1/2 inch strips
- 1 Bunch Tuscan Kale, stems removed and discarded, leaves cut into 1/2 inch strips
- 1 Bunch Spinach, cut into 1/2 strips
- 1/4 cup dry white wine
- 1/4 cup toasted pinenuts (optional)
- juice from half a lemon
Method
- Slice the bacon crosswise into lardons, or 1/4 inch strips. Heat a 12 inch skillet over medium heat. Add the bacon and cook until crisp. Take the bacon out and let drain on a paper towel. Pour out bacon greese, reserving 3 tablespoons. Fry shallots in 2 tablespoons of the reserved bacon drippings until crisp, transfer to papertowel to drain. Add garlic chips to pan and cook until golden brown, transfer to papertowel to drain. Add remaining tablespoon of bacon drippings to pan if needed. Add red pepper flakes (if using) and saute for 10 seconds. Add Rainbow Chard stems and saute until tender. Add Kale and sliced Chard to pan and saute until just beginning to wilt. Add spinach to pan and saute 1 to 2 minutes. Deglaze pan with wine and continue to saute until greens are tender and wine has reduced. Add reserved bacon, shallots and toasted pinenuts, toss to combine. Turn off heat and finish dish with a squeeze of lemon and salt and pepper to taste
